Preparation

• Sprinkle the chicken breasts with salt and pepper. In a sauté pan or heavy skillet over medium-high heat, melt 4 tablespoons of the butter.
  Sauté the chicken breasts for 3 to 5 minutes on each side, or until browned. Do not overcook. Transfer the chicken pieces to a heated platter and keep warm.
  Remove any excess fat from the pan. Over medium heat sauté the shallots briefly. Add the wine, cream, and stock; bring to a boil, reduce the heat to medium-low and cook until the sauce has thickened.
  Whisk in the mustard, combining well. Whisk in the remaining 2 tablespoons of butter, one at a time.
  Return the chicken to the sauce and heat through for 5 to 10 minutes. Place the chicken breasts on individual plates, spoon the sauce over each, and top with a twist of the pepper mill.